Directions

In a saucepan, combine orange juice and gelatin; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Cool for 10 minutes.

Meanwhile, in a bowl, beat cream cheese and sugar until light and fluffy; gradually add gelatin mixture. Beat on low until well mixed. Chill until partially set, about 3 minutes (watch carefully-mixture will set up quickly).

Gently fold in whipped cream and orange peel. Spoon into the crust. Chill for 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate chips and oranges if desired.Yield: 8-10 servings.

Originally published as Orange Bliss Cheesecake in Taste of Home
December/January 1997, p53